In the realm of of mash-ups made in heaven, wine educator Iain Philip teaching a two-part interactive course at Dachi is right up there with Ashford and Simpson and maybe ahead of Godley and Creme. Iain was a longtime VanMag wine awards judge and a frequent contributor to our wine issues. But despite all his oenological accolades, he's always had one of the best BS detectors of anyone we know, and a refreshingly pragmatic approach to wine. (Case in point: after one year's wine awards, when all the judges get together for a big dinner and bring a cool bottle, he showed up with what I recall was a $4.55 bottle of 1984 Washington State Cabernet that he had bought at a Kroger 20 years earlier and then cellared it as if it was a bottle of Chateau Latour. And it was awesome.)
Dachi was the runner-up to Best New Restaurant in last year's restaurant awards (they missed the top spot by a sliver) and in its short history has quickly become an industry fave and a go-to place for quirky and personality-driven wines. So when we heard Iain was doing an in-depth, interactive, deep dive course of food and wine pairing next month at Dachi, we thought, in! Here's the skinny:
A course on the principals of matching wine with food, led by educator Iain Philip DipWSET.
Over two evenings, understand the principals of pairings, and taste how they work (and when they don’t) in this classroom-restaurant setting. It is a deep study of matching flavour, acid, umami, weight, contrast vs. complementary, intensity, tannin, and considering region between wine and food.
Tuesday March 9th and 16th at Dachi from 6-9pm.
*Please ensure you can attend BOTH nights*
All wine, food, and writing materials are included.
Space is extremely limited to 10 spots, with physical distancing and all COVID19 protocols in place. Tickets are sold as sets of two, and we request that you join us with someone in your household - as per PHO orders.
Tickets available here - and they will sell out!